Dough for Dumplings:

5 cups all-purpose flour
1 teaspoon salt
3 large eggs
1 stick butter, softened
3/4 - 1 1/4 cups water (see directions)

Filling:

6 medium potatoes, peeled, boiled and mashed
2 tablespoons butter
2 medium onions, chopped
8 ounce cheddar cheese, grated
1 cup dry curd cottage or ricotta cheese
Salt and freshly ground black pepper, to taste

To prepare the dumplings, combine the flour and salt on a lightly floured work surface or in a wide, shallow bowl (these are available in restaurant supply stores).

Make a well in the center of the flour and add the eggs, butter, and water. (Begin with 3/4 cup water; if the dough is too dry, add more water, one tablespoon at a time, until the dough is smooth and elastic, adding up to an additional 3/4 cup water if necessary.)

After mixing well and kneading lightly to form a smooth dough, cover and let stand in a warm place for about 20 minutes.

Meanwhile, prepare the potato-and-cheese filling by boiling the potatoes in lightly salted water in a large pot until tender, about 20 minutes. Drain well and mash the potatoes. Set aside.

Melt the butter in a large skillet over medium heat and sauté the onions until golden.

In the pot used to boil the potatoes, combine the cheeses with the onions and potatoes, and season with salt and pepper to taste.

Divide the dumpling dough into three equal portions. On a lightly floured surface, roll one portion of the dough out to about a 1/8-inch thickness. Cut 3-inch rounds with a large biscuit cutter or drinking glass. Place one tablespoon of the filling on one side of each dumpling round. Moisten one edge slightly with water and then flip half the dumpling dough over while pressing the edges together to firmly seal in the contents.

Place filled Pyrohy on a lightly floured surface and cover while preparing the remaining dumplings by repeating the process with the remaining dumpling dough and filling.

Bring a large pot of water to a boil over medium-high heat and drop 8 to 10 Pyrohy into the boiling water. Cook gently for about 4 minutes or until the dumplings float to the surface of the water. Lift out with a slotted spoon and place on a slightly heated dish to toss with melted butter.

Serve warm.

Makes about 6 dozen pyrohy.